Courgette, lemon & chilli tagliatelle

Courgette, lemon & chilli tagliatelle

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(18 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 4
This pasta dish with bacon and courgettes is deliciously rich and creamy

Nutrition and extra info

Nutrition: per serving

  • kcal768
  • fat28g
  • saturates13g
  • carbs100g
  • sugars6g
  • fibre6g
  • protein34g
  • salt1.68g
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Ingredients

  • 4 large courgettes

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 500g pack tagliatelle
  • 8 rashers streaky bacon, chopped
  • 1 red chilli, deseeded, if you like, and finely chopped
  • 2 egg yolks
  • 75g /2 ½oz Parmesan, grated, plus extra to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 4 tbsp double cream
  • zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid – this may take a few mins, but try to drain away as much as you can.

  2. Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.

  3. Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.

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Comments (20)

frenchsonya's picture
3.75

As others have commented, this is surprisingly good! I thought it might lack some depth of flavour, but no...it was excellent & given a big "thumbs up" from my French partner who would eat pasta for every meal if he could (his family is of Sicilian origin, hence the pasta obsession!). I omitted the eggs as I didn't want it to be too rich or heavy - we're in the middle of a heatwave here in the S France - I also used creme fraiche as I can't find double cream here...but I prefer the lighter, slightly sour taste of the former anyway. This will definitely be made again in our household! :o)

catherine2501's picture
3.75

Surprisingly good - roughly cut down recipe for one but still worked really well. Yummy. Will definitely make again. Nice change to have pasta without garlic or tomato.

Julia S's picture

I have made this recipe again and again. I always grate the courgettes straight on to a clean tea towel and then squeeze out as much liquid as possible by twisting it. Much the easiest way to get it as dry as possible which does make a difference. I don't use the bacon (as I am veggie) but add some garlic instead and I always add a spoon (or two as necessary) of the pasta water at the end just to loosen it a bit. We sometimes have mushrooms in it as well - just fry them off for a couple of minutes before the courgettes go into the pan. One of our favourite suppers!

aniemother's picture

Made this today for the first time and it was very good. Added a clove of garlic and a twist of pepper and didn't halve the amount of zest along with the rest of the recipe. Loved the leomon/bacon combo.

reedart's picture

I tried this recipe tonight, I had no cream but replaced it with natural yoghurt. It was really delicious and very easy to make.
Look forward to making it again.

jackieinfrance's picture
5

Absolutely yummy!

jaynekeeley's picture

I have cooked this several times, and can't fault it - quick, tasty and full of flavour. I'm very non-PC with calories, and don't measure the cream too carefully, but don't be afraid to use the pasta water at the end. A small ladle full is about right, but it is easy enough to add a little bit more.

duttiep's picture
2

Really disappointed with this. Halved the recipe except(by mistake) for the chilli and the bacon. Thank goodness as this was the only thing that gave it any flavour. So bland. No taste from the courgettes and mixing egg yolk, Parmesan and cream just gave a 'gloopy' lump which was hard to mix in despite the drop of cooking water!

cjdownes21's picture
4

Very good. Did't have double cream so used Cream Cheese instead, worked really well.

magsross10's picture
5

This was lovely. So nice we are having it for tea again tonight. I halved the recipe for 2 people. Used pancetta instead of bacon and squeezed half a lemon in at the end. Easy peasy to make.

cwehrmeier's picture
5

Nice, easy and tasty dish

harp_s45's picture

Made this last night and loved it , had to use a clean tea towel to get the moisture out of the courgettes as this was alot quicker.

Will be making this again ! If not in a slightly smaller portion next time :-) !!

HappyCook29's picture

To help reduce the calorie content substitute the double cream for low fat creme faiche :-)

ebrierley's picture
5

I wasn't expecting to like it this much, but it was really really good - the lemon zest makes it. A lovely creamy, zingy winter warmer.

jweg1210's picture
4

Thought this was really nice, but its one of those recipes that deceive you into thinking its healthy (its the word courgette that does it!) but packs a bit of a calorie punch. Wondering if the calorie count was right I Weightwatchers pointed it.. 19. Yep, that's a lot. This does make a substantial bowlful though. Would make a nice dinner party starter if served half or even third portions.

traceyf4's picture

Is there really 768 calories per portion??

inekestolp's picture
4

Quick and easy, creamy and light, great to cook after a day of work.

jasann01's picture

This is really easy to make and really tasty.

Sarah Jones's picture
5

Love this have made it twice since getting the magazine so easy and so tasty.

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